Читать книгу Gordon Ramsay’s Great British Pub Food - Gordon Ramsay - Страница 49

1 chicken, about 1.5kg, jointed

sea salt and black pepper

1 bouquet garni (bay leaf, few thyme and parsley sprigs, tied together)

1.5–2 litres chicken stock (see page 243), or water

5 large leeks, about 500g in total, trimmed

200g cooked rice

200g soft pitted prunes

This winter warmer is traditionally served as a starter at Scottish holiday feasts, including Hogmanay and Burn’s Night. As the name suggests, chicken and leeks are the key ingredients, along with prunes. We like the mild sweetness these add to the light and savoury broth, but you can leave them out if you prefer.

Rub the chicken joints with salt and pepper and place in a large cooking pot with the bouquet garni and stock. If the stock doesn’t quite cover the chicken, top up with cold water. Add a generous pinch each of salt and pepper and bring the liquid to a simmer. Skim off any froth or scum that rises to the surface. Turn the heat to the lowest setting, partially cover the pan and simmer gently for 30 minutes; the surface of the liquid should barely move.

In the meantime, slice the leeks on the diagonal into 1–2cm wide pieces. Add them to the pan and simmer for 30 minutes until the chicken is tender throughout.

Lift the chicken out of the stock and leave until cool enough to handle. Meanwhile, add the rice and prunes to the stock and simmer for another 15–20 minutes. Remove the bouquet garni.

Shred the chicken meat, discarding the skin and bones, then return to the stock to warm through. Taste and adjust the seasoning. Ladle the soup into warm soup plates to serve.